Curried lamb shanks (slow cooker recipe)
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| Curried lamb shanks (slow cooker recipe) | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 2 hours, 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours, 30 minutes |
| Difficulty: | 
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Only this morning we mentioned that we hadn't had lamb shanks for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The Manhattan Chili Co. Southwest American Cookbook.
This is my version of their recipe.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ cup olive oil (142 ml)
- 4 lamb shanks
- sea salt & freshly ground black pepper
- 2 large onions, peeled and sliced
- 1 bulb of garlic, peeled and crushed
- 2 tablespoons mild chili powder
- 3 tablespoons cumin seeds, lightly toasted and finely ground
- 3 tablespoon dried Mexican oregano
- 2 hot Indian green chillies, finely sliced
- 1 tin peeled plum tomatoes
- 1 bottle of Guinness (330 ml)
- 330 ml beef stock
Mise en place
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- In a large flameproof casserole or dutch oven, heat a quarter of a cup of oil (75 ml), when hot add a good pinch of black pepper and 2 at a time, brown the lamb shank really well on all sides, this should take around 15 minutes.
- Sprinkle the lamb shanks with a pinch of salt and set them to one side. Discard the used oil.
- Return the pan to a low heat, add the remaining oil and the garlic and the onions, cover and sauté for 15 minutes stirring now an then.
- Add the chillies, chilli powder, oregano and cumin and stir-fry uncovered for 5 minutes.
- Chop the tomatoes with a sharp knife while they are still in the can.
- Add them to the onions together with the Guinness, beef stock, 1 teaspoon of sea salt and stir well.
- Sit the lamb shanks in the mixture and bring to the boil.
- Cover the casserole and pop in the middle of the oven (180° C (350° F)
- Bake covered for 45 minutes, after which time, remove the cover and bake for a further 45 minutes.
- Remove the shanks for the casserole and keep warm.
- Pour the cooking liquor through a sieve and press out all of the juices, discard the solids.
- Add the strained gravy to the casserole and increase the heat to bring it to the boil. For 15 minutes, reduce this by one third by stirring, boiling and skimming.
- Test for seasoning and return the shanks to the casserole and reheat the shanks while basting with the gravy.
Serving suggestions
Serve with rice and freshly grilled sweetcorn.